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Aspic of Peach (Aspic de Peche) a la Bavaroise
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
712Calories
32 gProtein
50 gCarbs
41 gFat
Full nutrition (35 nutrients)
Calories712 kcal
Protein32 g
Carbohydrates50 g
Fiber0 g
Sugars42 g
Total Fat41 g
Saturated Fat25 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol141 mg
Sodium93 mg
Potassium355 mg
Calcium268 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus230 mg
Zinc1 mg
Copper0.6 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A350 mcg
Vitamin E1.2 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline51 mg
Caffeine0 mg
Alcohol4.6 g
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 541. The excerpt below is the record exactly as published.
Aspic of Peach ( Aspic de Peche) a la Bavaroise Glaze mould with lemon aspic, decorate with peaches (cut in thin slices put one on top of another), and with pink cream around each peach in the mould; add aspic to the height of the peaches, then fill. Filling. Half cup milk, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one cup cut-up peaches, four tablespoons sugar, one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.